Yuzu-Miso Glazed Asparagus Tart
As the temperature thaws, asparagus becomes the vegetable workhorse that makes weeknight cooking easy yet exciting. In this simple yet visually arresting tart, the flowering spears are enlivened with a tangy sour-and-sweet glaze. Yuzu juice (available online or at Japanese and Asian grocery stores) brings a surprising acidity to the asparagus, with fruity, floral notes that pair harmoniously with the miso paste. Glazing the asparagus both before and after baking gets the spears crisp while keeping them moist. Feta delivers sharp saltiness, but there’s room to try other soft white cheeses: Ricotta will deliver creamier results, while goat cheese imparts a lovely tang. Puff pastry is easiest to work with when it is cold, so thaw in the fridge overnight and use it straight from the fridge. No yuzu juice? Simply substitute with another citrus, such as lemon or lime.
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